Abstract
The titratable acidity of the locular and pericap portions of tomato fruits (incipient color stage) was determined before and after storage at 38°, 45°, or 50°F for 4 or 8 days. Acidity measurements were also made on similar fruits held at the above temperatures for 0, 4, or 8 days followed by 6 days at 70°.
The pericap and locular portions of fruits stored for 4 and 8 days at low temperatures had a higher titratable acidity after ripening than control fruits ripened without prior chilling. The per cent decrease in acidity during ripening was greatest for the unchilled fruit and least for the fruits chilled for 8 days. The pattern was the same for the 3 temperatures. There was an increase in acidity of fruits after 4 days of storage.
Abstract
Water extracts of dry leaf tissues from a selected McIntosh apple clone were analyzed by titration with sodium hydroxide and by atomic absorption spectrophotometry. It was shown that titratable acidity decreases during the period July 4 - August 1 and increases as the season advances beyond August 1. The data suggest that calcium and magnesium which accumulate may be the principal cations associated with bases involved in the buffer system to maintain a relatively constant pH in the leaf. It is theorized that changes in leaf pH may be a major factor in the damage characteristic of certain mineral deficiencies in apples.
Abbreviations: EJ, extractable juice; FF, flesh firmness; SSC, soluble solids concentration; TA, titratable acidity. Oregon State Agricultural Experiment Station Technical Paper no. 9834. This study was supported by the Winter Pear Control Committee
Abbreviations: SSC, soluble solids concentration; TA, titratable acidity. l Associate Professor. 2 Graduate Student. Presently working with Unilever, Vienna, Austria. 3 Professor. The cost of publishing this paper was defrayed in part by the payment
Abbreviations: SSC, soluble solids concentration; TA, titratable acidity. 1 Visiting scientist from the Horticulture Dept., Ain Shams Univ., Shobra El-Khama Cairo. The cost of publishing this paper was defrayed in part by the payment of page charges
, bittersweet, sharp, or bittersharp, based on tannin and titratable acidity (TA) concentrations. Tannins were originally measured using the Löwenthal permanganate titration method ( Snyder, 1893 ). A tannic acid concentration of 2 g⋅L −1 is used to separate
Abbreviations: MT, Magness-Taylor; SSC, soluble solids concentration, TA, titratable acidity. 1 Research Horticulturist. 2 Agricultural Engineer. Present address: Sunkist Growers, 760 E. Sunkist St., Ontario, CA 91761. 3 Agricultural Engineer
composition (soluble solids, pH, and titratable acidity). The whole berries were frozen (−10 °C), thawed, and squeezed to extract the juice for analysis. The pH and titratable acidity were measured using the Titrino plus 862 compact titrosampler (Metrohm AG
® , Model 655F; Fischer Scientific, Pittsburg, PA) at 55 °C for ≈24 h, then removed and weighed. Composition analysis. Three-berry samples of each genotype were used in triplicate to determine the soluble solids, pH, and titratable acidity. Samples were
regarding K effects on important quality traits of tomatoes such as reducing sugar and vitamin E contents. The aim of the present study was to investigate how K and genotype can influence reducing sugar, titratable acidity, and vitamin E content of tomato